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High up in the Himalayas, you will find a traditional Nepali cheese that is known as the hardest cheese in the world.
高高的喜马拉雅山山上有一种尼泊尔传统奶酪，它被人们称为世界上最硬的奶酪。
It's so filling generations of Nepalese have relied on it during long days and even longer journeys.
这种奶酪有着极强的饱腹感，一代又一代的尼泊尔人都靠这种奶酪度过了漫长的白昼甚至是长途跋涉。
This great big story is inspired by Genesis.
感谢捷恩斯对本期《伟大的故事》的大力支持。
Chhurpi is a hardened block of cheese made from local milk.
牦牛干酪是用当地牛奶制成的硬质干酪。
It's been a part of Nepali culture for centuries.
作为尼泊尔文化之一，这种奶酪已有数百年历史。
It is an excellent source of protein and provides much needed sustenance in remote locations.
蛋白质含量丰富的牦牛干酪能够为偏远地区的尼泊尔人提供基础营养。
Dinesh's chhurpi will be consumed within a year.
迪内希制作的牦牛干酪只够食用一年。
But if chhurpi is stored in a special yak skin, it can stay fresh for up to 20 years.
但若用一种特殊的牦牛皮保存，保鲜时间能延长至20年。
Herding chauri in this region is important because they eat special grasses and herbs,
对这个地区而言，畜养犏牛（牦牛和奶牛杂交产生的品种）颇为重要，因为这些犏牛食用的是当地特有的草料和植被，
which contribute to the chirpie's unique taste and nutritional value.
这才造就了牦牛干酪独特的口感和营养价值。
To make chhurpi, Dinesh starts by heating milk to 95 degrees Fahrenheit.
制作牦牛干酪时，迪内希要先将牛奶加热至95℉（35℃）。
Despite the hard work in long hours,
尽管制作过程漫长而艰辛，
Dinesh and his family take pride in providing the special cheese to their community.
能为左邻右舍制作这种特殊的奶酪，迪内希一家反倒觉得十分自豪。
The next generation of Dinesh's family is still too young to work in the family business.
迪内希家的孩子尚且年幼，暂时无法接手这份家族生意。
But if they decide to carry on the tradition,
但如果他们决定继承这份传统，
he will pass down his passion for chhurpi and the chauri who helped him make it.
他就会将家族对牦牛干酪的这份热爱传承下去，将帮助他制成这一奶酪的牛群传承下去。
